Put the chile peppers, garlic, ginger, and salt in a food processor and mix it into a coarse blend. Put the mix in a saucepan and add vinegar and sugar. Let it boil and then simmer for five minutes. (The lid should cover about 75% of the saucepan.) Take off the pot from the oven and let it cool down. Pour into a airtight can and put in the refrigerator for up to two weeks.